Microbiological, chemical and rheological properties of low fat set yoghurt produced with exopolysaccharide (EPS) producing Bifidobacterium strains

► The EPS producing Bifidobacterium strains grew and survived well in low fat yoghurt ► The in situ produced EPS reduced syneresis and increased firmness of yoghurt ► The EPS resulted in higher storage modulus (G′) in low fat yoghurt. ► The textural properties were influenced EPS and milk proteins interaction.